A Frittata From The Slow Cooker

Basics

With this recipe, let the slow cooker do the work of gently cooking a frittata. (Linda Giuca )

June 21, 2012|By LINDA GIUCA, Special To The Courant, The Hartford Courant

We remember when Sundays were a lazy day, a time to rest and enjoy the family. While most of us need to tackle loads of errands and chores on the weekend, taking a Sunday every now and then to just relax is a good practice.

Start that kind of day in the best way — with a hearty breakfast. No one in the family will turn down a feast of fresh fruit, biscuits, bagels or muffins, hash browns and a frittata. With this recipe, you don't even need to turn on the oven. We let the slow cooker do the work of gently cooking a frittata.

If you deal with the prep work the night before — chopping the ham, cooking the potatoes and setting the slow cooker on the counter — the only thing left in the morning is to beat the egg mixture, transfer it to the pot and turn on the heat. You can even go back to bed for a little shut-eye while the cooker works its magic.

FRITTATA

>>8 eggs

>>1 cup milk

>>1 cup chopped ham

>>1 large baking potato, baked, peeled and chopped

>>2 tablespoons chopped fresh parsley

>>1/2 cup shredded cheese such as cheddar or Monterey Jack

>>2 teaspoons kosher salt

>>1/8 teaspoon black pepper

Beat the eggs well. Add remaining ingredients, and beat well to combine. Butter or spray (with cooking oil spray) the inside of the slow cooker insert pot. Pour egg mixture into pot. Cover and cook on high for 2 hours. Frittata should be set; if it is still too wet, cover and check again after 30 minutes. Serve with a green salad and crusty bread. Serves 6.